Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

Make-Ahead:

In a large sauté pan, sauté the bacon strips over medium-high heat until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon strips to a plate lined with paper towels.

Pour off all but 2 tablespoons of the pan drippings (there should be just enough to coat the bottom of the pan). Add the shallots to the pan drippings in the pan and sauté over medium heat until they soften, about 2 minutes. Add the peas and sauté until they are tender and bright green, about 7 minutes. Add the bacon and toss to coat. Season the peas to taste with salt and pepper.

Toss the peas with the mint and serve.

In a large sauté pan, sauté the bacon strips over medium-high heat until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon strips to a plate lined with paper towels.

Pour off all but 1 1/2 tablespoons of the pan drippings (there should be just enough to coat the bottom of the pan). Add the eschalots to the pan drippings in the pan and sauté over medium heat until they soften, about 2 minutes. Add the peas and sauté until they are tender and bright green, about 7 minutes. Add the bacon and toss to coat. Season the peas to taste with salt and pepper.